Difference between revisions of "Jhelli"
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* ¼ cup cold [[water]] | * ¼ cup cold [[water]] | ||
| − | == | + | == Procedures == |
# Boil the first nine ingredients together until tender. | # Boil the first nine ingredients together until tender. | ||
# Cut meat or grind when cold. | # Cut meat or grind when cold. | ||
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# Pour into bowls and leave to cool. | # Pour into bowls and leave to cool. | ||
| − | [[Category: | + | [[Category:Luxembourgian cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Ham hock Recipes]] | [[Category:Ham hock Recipes]] | ||
[[Category:Pork knuckle and shank Recipes]] | [[Category:Pork knuckle and shank Recipes]] | ||
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[[Category:Gelatin Recipes]] | [[Category:Gelatin Recipes]] | ||
[[Category:Vinegar Recipes]] | [[Category:Vinegar Recipes]] | ||
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Latest revision as of 13:52, 15 July 2012
Description
Pork in aspic
Ingredients
- 1 pork shank
- 1 veal bone
- 3 pork hocks feet
- 1 onion
- 2 bay leaves
- 2 carrots
- 2 celery stalks
- ½ teaspoon pepper
- 1 teaspoon salt
- 1 cup vinegar
- 1 package unflavoured gelatine
- ¼ cup cold water
